1. Whisk together flour mix, sugar, xanthan gum and salt in large bowl. Pour out into a mound onto a large board or counter for rolling.

2. Cube cold butter – cut bar into 4 long sticks, then cut into cubes. Sprinkle cubes over flour mound tossing to coat all cubes. Using a rolling pin, start rolling cubes into flour. Keep tossing flour and cubes to rearrange while repeatedly rolling them flat. Using bench scraper, scrape mixture back up and deposit back into large bowl.

3. Whisk egg and lemon juice together in a small bowl until foamy. Sprinkle over flour/butter mixture in bowl. Stir with spoon until mixture holds together. You can add 1 or 2 more tablespoons of cold water if necessary. (I added one.) Shape into a disc, wrap in plastic wrap, and refrigerate for at least one hour or until the next day.

4. When ready to use, allow the dough to rest at room temperature for a few minutes before rolling. Roll out on a floured piece of parchment paper until diameter is 1 inch large than pie pan. Slide bench scraper under dough to make sure it’s not sticking. Invert paper and crust onto pie pan. Peel off paper. (Or you could do what I did, and just center rolling pin on pie crust, fold crust over top of rolling pin, then lift it all onto pie pan and unfold.) Flute edges.

I dare anyone to guess that this crust is not made with regular all-purpose flour. It was flaky, tender, had really good flavor and was not difficult to work with at all.